National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Fishes are a sensitive food which had a rapid rate of spoilage if they were not handled properly. The action of spoilage begins immediately after rigor mortis. When fish is caught, the subsequent steps of handling play great role on keeping quality and safety of fish. Two hundred of swab samples were collected, 100sample from Central market and 100samples from Al-Mawrda market, each 100 samples divided into, 50 samples type 1 (Clarias), 50 samples type 2 (Tetradon), which were taken from five critical control points, fish skin, fish flesh, hands of employees, knives and tables of cutting. Then preserved in freezer at-18Co for (0, 14, 28days). Total bacterial count (TBC) analyses were performed using accredited methods, which showed no significant difference between the two markets, but the storage period was significantly affected at p<0.015 on the two typesof fish that (TBC) decreased with the increase of storage period and showed the higher rate of contamination before storage on (0) day for the two types of fish at all points of risk factors followed with that after 14 days and finally the lowest one after 28 days. In this study, TBC for all samples ranged between 8.17 to 8.21Log10 CFU/cm2 which was not within the acceptable food safety limits.
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